i just tested my fermenting cabernet to these results:
Brix 0
PH 3.46
TA somewhere between .75 and 1 (i will get a more accurate test in the morning with better light)
i knew the TA was high after tasting last night but i didnt think it was that high. i plan on doing MLF so i know that will lower it a bit but should i do something about it now, before i press?
Since the wine is still fermenting pretty darn strong, i airlocked the fermentator and figure it will probably be a couple days before it is ready to press so hopefully if i have to do something, i still have time
thanks!
Brix 0
PH 3.46
TA somewhere between .75 and 1 (i will get a more accurate test in the morning with better light)
i knew the TA was high after tasting last night but i didnt think it was that high. i plan on doing MLF so i know that will lower it a bit but should i do something about it now, before i press?
Since the wine is still fermenting pretty darn strong, i airlocked the fermentator and figure it will probably be a couple days before it is ready to press so hopefully if i have to do something, i still have time
thanks!